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Titration is a technique for finding out the concentration of a reactant using an indicator with a known concentration. Indicators, which are standard solutions, are added to the solution, called an analyte, and the change in color of the analyte points to a particular concentration level. The adding of a titrant is performed with the use of a buret. Suitable indicators, also known as titrants, have to be found to determine the concentration of various substances.

Francois Descroizilles pioneered this method of analytic chemistry. The first book on titration appeared in 1855 in Germany. The most popular form of titration is acid-base titration. In it, the point of equivalence is sought, where the amount of acid in the solution equals the amount of base that is being added. There are also other types: reduction-oxidation, precipitation and complexometric titrations.

The main uses of titration are still in labs. For instance, it is used for analyzing samples of blood and urine to determine the concentration of certain chemicals. When studying food, titration helps identify fat and water content and the presence of vitamins. New drugs also owe their existence to the process of titration.